Heaven On Earth Cake

Heaven On Earth Cake Recipe

There are many times during the hot summer months that turning on an oven not only seems like a bad idea, it’s criminal. We rely on so many no-bake recipes to pull us – and my sweet tooth – through these difficult times and this delightful Heaven on Earth Cake recipe is one of them.

This simple dessert combines angel food cake and pie filling along with pudding and whipped cream for a creamy, no fuss treat. The beauty of this cake recipe is that you can change the flavor profile on a whim. Cherry today, blueberry tomorrow and strawberry for next week. Save the apple pie filling version for the fall and holidays! It’s a dessert that moves through the seasons as simply as swapping out the pie filling for a new favorite.

The pudding mix is another way to play with flavors! Vanilla is a great base but chocolate is also amazing and gives serious Black Forest vibes when paired with the cherry pie filling. Cheesecake is another favorite!

The angel food cake acts like a sponge, soaking up just enough vanilla pudding and cherry juices to become incredibly moist while still staying light and fluffy. The sweet vanilla and tart cherry flavors balance each other perfectly while the sour cream adds a subtle tang that keeps the dessert from being overly sweet.

For Christmas, we like to make this dessert with pistachios instead of almonds and garnish with fresh mint for a red and green dessert that is perfect for entertaining. For 4th of July, throw in some fresh blueberries or use a blueberry pie filling.
I simply love how verstaile this recipe is! Easy enough for a casual family dinner but pretty enough to serve for holidays and special occasions.

Why You’ll Love This Dessert

Few desserts deliver this much wow factor with so little effort. This Heaven On Earth Cake recipe is an easy, make-ahead favorite that’s cool, creamy and impossible to resist. It’s the kind of recipe guests will ask you to make again and again. Here’s why you’re going to love this recipe:

• Easy To Make: First of all, this dessert comes together in minutes. Like, literally, minutes. Make ahead of time so the pudding has time to chill and set up.
• Variations Galore: Different flavors of pie filling and pudding give you almost limitless options for variations with this basic formula.
• Crowd Ready: A 9 by 13-inch pan provides plenty of servings for parties, potlucks and family celebrations.
• Fancy-Ish: The pudding combined with the sour cream gives cheesecake vibes which makes this light and airy dessert subtly decadent and rich.

How To Make Heaven On Earth Cake

Light, creamy and completely irresistible, this Heaven On Earth Cake is the perfect dessert for just about any occasion. It’s incredibly easy to assemble, looks beautiful on the dessert table and tastes even better after chilling overnight. One bite and you’ll understand how it got its name!

Let’s take quick look at how to make this recipe and, as always, you can find the full printable recipe card at the end of this post.

1. Cut the angel food cake into cubes and add half to the bottom of a 9” x 13” baking dish.
2. Spoon half of the pie filling over the angel food cake.
3. Top with remaining angel food cake.
4. Combine pudding mix, milk and sour cream.
5. Whisk together until smooth.
6. Spread pudding mixture evenly over the cake and pie mix layers.
7. Spread the whipped topping (or whipped cream if using) in an even layer over the pudding. Spoon on the remaining pie filling in dollops.
8. Swirl the pie filling making sure not to disturb the pudding layer.
9. Cover tightly and refrigerate for 6 hours or overnight. Garnish with sliced almonds before serving.

Storage Information

Leftovers? Unlikely! But here is the information you need to store this easy cake recipe:

• Refrigerator: Cover the cake tightly with plastic wrap or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3 days (if using whipped topping, up to 1 day with fresh whipped cream). The cake will continue to soften as it sits, so it is best enjoyed within the first day or two.
• Make Ahead: This recipe is ideal for making ahead – especially if you are using frozen whipped topping (Cool Whip). Assemble the dessert the evening before serving and refrigerate it overnight so the layers have plenty of time to set and the flavors can come together.
• Freezer: Freezing is not recommended. The pudding and whipped topping may separate or become watery after thawing, and the angel food cake can lose its light texture.

Variations To Try

I touched on a lot of these options earlier in the post but here are some tasty ways to customize this recipe:

• Use strawberry pie filling and garnish with fresh strawberries just before serving.
• Use pound cake instead of angel food cake for a richer variation. Try my Orange Pound Cake or Chocolate Pound Cake.
• Swap the vanilla pudding for instant lemon pudding for a bright citrus variation.
• Use instant chocolate pudding for a rich chocolate and cherry combination that gives Black Forest Cake vibes.
• Try peach pie filling and garnish with toasted pecans instead of almonds.
• Use a berry pie filling and top with fresh berries before serving.
• Leave off the sliced almonds for a nut-free dessert or swap in your favorite nut (pistachios, pecans, walnuts, etc.)
• Add white chocolate curls, sprinkles or maraschino cherries to dress up the cake before serving.

Trish’s Tips

• Cut the angel food cake into evenly sized cubes so the layers are easy to assemble and serve.
• Whisk the pudding mixture until it is completely smooth before spreading it over the cake.
• Thaw the whipped topping in the refrigerator rather than on the counter for the best consistency.
• Swirl the cherry filling gently into the whipped cream or whipped topping layer. Avoid pushing the knife too deeply or the pudding layer may become disturbed.
• Give the dessert the full 6 hours to chill. Overnight is even better and makes this a wonderfully convenient make-ahead recipe.
• Toast the sliced almonds in a dry skillet over medium-low heat until lightly golden and fragrant. Let them cool completely before adding them to the dessert.
• This dessert is meant to be a litte rustic and not frilly. That said, for the cleanest servings, use a sharp knife to cut through the layers and a small spatula to lift each piece from the pan.